Whole grain rye toast topped with grilled eggplant, fresh tomato and onion sautéed with garlic and Italian seasonings topped with boccini, sprinkled with other herbs and sea salt. I mean could this be any more delicious?
1/2 cup tomatoes, chopped
1/4 cup onions, minced
2 cloves, minced
1 tsp Italian seasoning
6 pieces of baby bocconcini
Sea salt to taste
Slice the eggplant into medium-sized circles
Grill the eggplant to your liking
Sauté the chopped tomatoes, onion and garlic with 1/2 tbsp of olive oil
Add the Italian seasoning and salt to the sautéed mixture
Melt the bocconcini cheese on the grill for a few seconds
Toast the toast and place the sautéed mixture on top
Add the grilled eggplant and cheese
Drizzle remaining olive oil
I added more fresh basil and a generous drizzle of extra virgin olive oils and it was a wholesome Sunday lunch with some greens on the side.
Try it in your kitchen, other vegetables to be considered, grilled zucchini or roasted peppers or sautéed onions and mushrooms.
Make it your own! #metabolicbalance readers, a complaint recipe if cheese on your plan. Cheese is not an option, grilled veggie of a crusty toast with a choice protein is wholesome too.